Click on the Cookbook for the Recipes


Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



A Potato, Cheese And Bacon Gratin

I was dreaming about this dish ever since I saw it on With A Glass last month. Then I finally made it a couple of weeks ago. What can I say except holy noodle, it was good! I could not get reblochon cheese, so I used a large package of brie. Thank you Sissi, it was magnificent! So magnificent in fact that we ate it all up and there was nothing left for me to photograph.

I decided to add less wine and to replace the cream with the crème fraiche I made last night. The one thing to keep in mind is to use white wine. The second tartiflette I made with a rose, but I did not like the colour it had. Use only white wine and use it sparingly. The reblochon is not quite as soft as the brie and to compensate I combined brie with some Asiatic shredded cheese. I used a large brie but you can use a small one just increase the Asiatic cheese. Do not slice the brie ahead of time. It will stick and you will have a hard time separating the pieces. I adjusted the original recipe to reflect all the changes and I must say this one turned out to be a rather good tartiflette! I am sure it would have been better with reblochon, but what else can one use in Kamloops? Thank you Sissi’s for introducing me to the world of tartiflettes!

1-1/4 kg red potatoes
4 strips of thick bacon, chopped
1 medium onion, sliced
salt, pepper
1 cup Asiatic cheese, shredded
Large plain brie with rind included, sliced [350 g]
1/8 cup dry white wine
1-1/2 cups crème fraiche

• Peel and slice the potatoes.
• Transfer potatoes to a pot.
• Pour boiling water over the potatoes. This is important, because starting to cook the potatoes in cold water will leach out their flavour into the water.
• Cook the potatoes al dente.
• Drain the potatoes and let them cool down until you can handle them.
• Preheat the oven to 350F.
• Chop the bacon and cook them in a non-stick fry pan on medium heat.
• Meanwhile chop the onion and add to the bacon in the pan.
• Fry them together until the bacon is a bit crunchy and the onion has softened.
• Spray an ovenproof casserole dish with cooking spray.
• Add a layer of sliced potatoes and sprinkle with salt and pepper.
• Arrange the mixture of bacon and onion over the potato layer.
• Place the remaining potatoes on the top.
• Sprinkle with salt and pepper.
• Add the wine distributing it all over the dish.
• Scatter the Asiatic cheese on the top.
• Pour the crème fraiche over the entire dish.
• Slice the brie with the rind.
• Arrange the brie with the rind side on the top.
• Place in a preheated 350F oven and cover with foil.
• Bake for 30-40 minutes.
• Remove the foil and bake until potatoes are soft and the liquids are all absorbed.
• Before serving let the dish rest for 10 minutes.
• Serve tartiflette with a green salad.


  1. Zsuzsa, it looks fabulous! I am so happy you have made it (and not only once!). I am proud to have introduced you to the secrets of the delightful tartiflette. Thank you for the link and for making one more of my recipes! You know it always makes me very happy!
    All your modifications sound very wise and prove your long cooking experience and creativity. (It's not so bad if you can have at least brie in your city :-) ).
    I hope you have spent a wonderful Christmas!

  2. Why thank you Sissi! All of mine have lacked that golden hue of yours; it must be the reblochon that makes it look so lovely! Yes, brie is also nice, otherwise I would not have made it several times. I wanted to see if the creme fraiche would make a difference. It was good, but I liked it more with just wine and whipping cream. So that is how I will make it next time. But not for a while, because it’s such a rich dish and the holiday pounds will have to be shed first. Hahaha. Yes, Christmas was good and busy. I hope you enjoyed yours Sissi and I wish you a happy and prosperous New Year! I saw the kir you made and it made me want to have wine again - but of course, I am not able to digest wine unless it is cooked first.

  3. Well ladies, I'm very tempted to try this. It is not something I would normally prepare (for my family) but it looks too good to miss out on!

  4. Dear Cook, Well you know what they say about imitations? They are imitations. If you can get reblochon it will be magnificent. Check it out on Sissi's website her tartiflette looks absolutely superb! There is a link on the recipe.




My photo
I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

Archived Recipes

All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.

Blog Archive